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This Serradura recipe, also known as Macanese Sawdust Pudding, is an ultra-light, creamy, and no-bake dessert made with just a few simple ingredients. Layers of whipped cream and finely crushed biscuits make it sweet, airy, and perfect for warm-weather days or quick party prep.

Pro Tips
- Best biscuits: Marie biscuits are traditional, but tea biscuits or graham crackers also work. Crush them very finely for the best texture.
- Avoid grainy whipped cream: Use cold heavy cream and stop whipping at soft peaks to keep it smooth and light.
- Make-ahead friendly: Chill for up to 2–3 days in the fridge. Keep covered to lock in freshness.
📝 Ingredient Notes
- Leibniz or Marie biscuits: Use plain, crisp biscuits for the best “sawdust” texture. Crush them finely for smooth layering. Digestive or tea biscuits also work well.
- Whipping cream (35% fat): Use full-fat cold cream for stable, airy peaks. Avoid low-fat versions—they won’t whip properly.
- Vanilla extract: Adds depth to the cream. Pure extract is best for flavor.
- Sweetened condensed milk: Provides richness and sweetness. No need for extra sugar.
- Pistachios & almonds: Optional, but add a delicate crunch on top. Use unsalted, chopped nuts for garnish.
How to Make Serradura
- Crush the biscuits until fine. Whip cold cream with vanilla, then add condensed milk and beat to stiff peaks.
- Layer crushed biscuits and cream in serving glasses. Repeat layers, finishing with cream.
- Top with extra crumbs, nuts, and mint. Chill before serving.
Recipe Variations
- Jar version: Serve in mini jars for gifting or parties.
- Chocolate Serradura: Add cocoa powder or use crushed Oreos.
- Fruit twist: Layer in mango or berry puree.
❓FAQs
It means “sawdust” in Portuguese, referring to the crushed biscuit texture.
Not recommended—freezing changes the cream’s texture.
Yes, but make sure it’s at least 30% fat so it whips properly.
It’s a popular no-bake dessert with roots in both Portuguese and Macanese cuisine.
Sweet Endings for Family Dinners
Looking for an easy dessert to finish off your next family meal? These no-bake treats pair perfectly with any dinner and are simple enough for weeknight prep:
Tried this recipe? Leave a comment and star rating below—We’d love to hear how it turned out!

Serradura Recipe in 10 minutes
Equipment
Ingredients
- 8.8 ounces Leibniz butter biscuits or Marie biscuits, about 1 standard package
- 2 cups whipping cream, 35% fat
- 1 tablespoon vanilla extract
- 1 can sweetened condensed milk, (14 ounces)
- 1 tablespoon split pistachio nuts
- 1 tablespoon split almonds
- mint leaves, as needed, optional
Instructions
- Place the Leibniz butter biscuits in a food processor and pulse until finely crushed. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, pour in 2 cups whipping cream and add 1 tablespoon vanilla extract. Whip on medium speed until soft peaks begin to form.
- Gradually add 1 can sweetened condensed milk and continue whipping until stiff peaks form. Be careful not to overmix, as the cream may turn into sweet butter.
- Choose serving glasses or dessert cups. Start by adding a layer of crushed biscuits to the bottom of each glass. Spoon a layer of whipped cream on top and smooth it out gently.
- Repeat the layering process, alternating crushed biscuits and whipped cream, finishing with a layer of cream on top.
- Sprinkle the top layer with remaining biscuit crumbs, followed by the split pistachios and almonds. Garnish with fresh mint leaves if using.
- Cover with plastic wrap and refrigerate for 2–3 hours to chill, or serve immediately if preferred.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.